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I wanted to try yam dry curry in a different way not the usual way of making a simple curry with my palyada (dry curry powder recipe) podi, It was not a planned one actually!, I had soaked some Rajma (red kidney beans) yesterday planning to make some burgers or patties! but, I ended up using them in my dry curry!.
ELEPHANT YAM/SENAIKILANGU/KARUNAIKILANGU DRY CURRY
Ingredients:
- 250 to 300 gms Elephant Yam
- 1/2 cup Red Kidney Beans
- 2 sprig curry leaves
- 3 to 4 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp chenna dal
- 1 tbsp urad dal
- 1/4 tsp turmeric powder
- 2 tbsp Tamarind extract
- 1 big onion
- 2 pod garlic
- 3 to 4 red chillies
- 1 tsp pepper
- 1/4tsp Aniseed/sombu
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
METHOD:
- Scrape out the skin out of the yam and cut them into cubes and cook them in enough water with salt until soft.
- Take a wok heat a little oil fry red chllies, pepper , cumin & coriander seeds and aniseeds keep it aside until it is cool and powder them.
- Meanwhile cook the Rajma or red kidney beans which has been soaked day before until soft, drain out the water, when it is cool run it in the mixie into a powder and keep aside
- Take a wok heat the 4 tbsp of oil and then add all the seasonings mustard seeds, dals & curry leaves
- After they change colour add the chopped garlic & onions fry them until transparent then add the cooked drained yam into it and mix well
- Then add the 2 tbsp of tamarind extract mix well and add the masala powder
- Then add the powdered rajma to it and mix well and salt as required.
- Leave it in the wok for few more minutes so that all the masala is absorbed by the yam and they all combine well together.
- Serve it with hot rice as a side dish or mix it with rice & eat or with chapatis.
PS: Actually my children loved it with chapatis more, they even ate it next day!
